I’ve got to be honest, I felt less guilty tucking into these than my usual bakes. They aren’t chewy or doughy like normal cookies, more like soft and sweet pockets of cookie dough. They took less than 20 minutes to whip up and were a lovely dessert which created very little baking mess, plus they are full of chickpea goodness. Ive popped below the vegan version and also the non vegan subs, if like myself, you are happy to use honey and regular chocolate. Almost guilt free dessert-ing? I think so!
Ingredients
1 can or carton of cooked chickpeas
2 tsp vanilla extract
half a packet of vegan chocolate chips (approx 50g), more if you fancy!
2 tbsp peanut butter
2 tbsp of agave syrup or honey if making them non vegan
Method
Preheat the oven to 200c/180 fan oven/gas mark 6
Drain the chickpeas and rinse with plenty of cold water.
blend the chickpeas in a blender until smooth. Keep stopping and stirring to make sure whole ones aren’t missed (I didn’t succeed with this as I found some whole ones, but it didn’t make it so bad!)
Blend in the vanilla, syrup /honey and peanut butter and blitz some more.
Transfer to a bowl and stir in the chocolate chips
Line a tray with baking paper and roll the mixture into little balls. I found this mixture made 9 little balls, about the size of a ping pong ball, which worked well!
Bake for 10 minutes
These taste great straight out the oven, so I would just leave them a couple of minutes and enjoy!
